Directions

Cook pancetta in a large skillet over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels; set aside. Drain skillet; add 1 Tbsp. drippings to skillet. Add onion and garlic; cook and stir 4 to 5 minutes or until tender.

Whisk together milk and flour in a small bowl; add to skillet. Cook, stirring constantly, until sauce is thickened and gently boils 2 to 3 minutes. Stir in peas and pancetta to cooked pasta; gently toss to coat.